Listar ICB Artículo en revista de investigación por autor "Gaytán-Martínez, Marcela"
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Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Alvarez-Parrilla, Emilio; Martinez Ruiz, Nina Del Rocio; de la Rosa, Laura A.; Vázquez-Flores, Alma A.; Gaytán-Martínez, Marcela; 194468 (2021-09-08)The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, ... -
Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
Subiria-Cueto, Rodrigo (2019-11-24)The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and ...